Creamy Vegan Macaroni Salad
A creamy, protein-rich vegan macaroni salad loaded with crunchy veggies and tangy dressing. Quick to prepare and perfect for picnics, BBQs, or simple weeknight sides. This plant-based, fiber-packed salad is naturally gluten-free and can be made oil-free.
Equipment
- 1 large pot (for boiling pasta)
- 1 large mixing bowl
- 1 small bowl (optional, for dressing)
- Knife and chopping board
- Measuring Cups and Spoons
- Colander (for draining pasta)
- Spoon or spatula for mixing
Ingredients
- 2 cups elbow macaroni gluten-free optional
- ½ cup vegan mayonnaise
- 1½ tablespoons apple cider vinegar
- 1 tablespoon sweet gherkin juice
- 1 tablespoon Dijon mustard
- ½ teaspoon garlic powder
- 1 small red bell pepper finely chopped
- 1 rib celery finely chopped
- ¼ cup red onion finely chopped
- 6 sweet gherkins finely chopped
- Black pepper to taste (optional)
- Chopped parsley for garnish (optional)
Instructions
- Prepare the Pasta: Bring a large pot of water to a rolling boil over high heat. Once boiling, generously salt the water to enhance the flavor of the pasta. Add the elbow macaroni and cook according to the package instructions, usually 8–10 minutes, until the pasta is tender but still slightly firm to the bite (al dente). Stir occasionally to prevent sticking. Once cooked, immediately drain the pasta using a colander and rinse under cold running water. This stops the cooking process, cools the pasta for the salad, and helps achieve a slightly firm, non-sticky texture. Set aside to drain fully.
- Prepare the Dressing: In a large mixing bowl, combine the vegan mayonnaise, apple cider vinegar, sweet gherkin juice, Dijon mustard, and garlic powder. Whisk the ingredients together until smooth and creamy. The apple cider vinegar and gherkin juice add a subtle tanginess, while the mustard gives a gentle depth of flavor. Taste the dressing and adjust seasoning if needed, adding a pinch of salt or a little more gherkin juice for extra zing. If preparing ahead of time, you can mix the dressing separately in a smaller bowl and store it in the fridge until ready to combine with the pasta.
- Chop the Vegetables: While the pasta is cooling, prepare the fresh vegetables. Finely chop the red bell pepper into small, bite-sized pieces for crunch and color. Slice the celery into thin, even pieces, ensuring a crisp texture. Chop the red onion finely so it blends smoothly with the salad without overpowering other flavors. Finally, dice the sweet gherkins into small pieces to distribute their tangy flavor evenly throughout the salad. Keep all the chopped vegetables in a separate bowl until ready to mix.
- Combine Pasta and Dressing: Once the pasta has cooled completely, add it to the bowl with the prepared dressing. Use a large spoon or spatula to fold the pasta gently into the dressing, ensuring every piece is evenly coated. Take care not to break the pasta, and work slowly so the dressing adheres evenly, creating a creamy base for the vegetables.
- Add Vegetables and Gherkins: Add the chopped red bell pepper, celery, red onion, and sweet gherkins to the dressed pasta. Gently toss everything together, making sure each bite will have a balanced mix of creamy dressing and crunchy vegetables. Taste the salad at this stage and adjust seasoning if necessary, adding freshly cracked black pepper or a touch more vinegar to brighten the flavors.
- Garnish and Serve: Transfer the macaroni salad to a serving bowl or platter. For an appealing finish, sprinkle finely chopped parsley over the top and add a light dusting of black pepper. These optional garnishes not only enhance visual appeal but also add a fresh herbal note. Serve immediately if you want a crisp, fresh salad, or refrigerate for 30–60 minutes to let the flavors meld for a slightly richer taste.
- Make-Ahead Tips: If you plan to prepare the salad ahead of time, keep the dressing separate until just before serving. Toss the pasta and vegetables together in a covered container, then add the dressing up to an hour before serving. This prevents the pasta from absorbing too much dressing and becoming overly soft. Store leftovers in an airtight container in the refrigerator for up to 2 days. The salad may thicken as it chills; simply stir in a teaspoon of water or a splash of extra gherkin juice before serving to restore creaminess.
Notes
- Chill for Creamiest Texture: For best results, refrigerate the salad for 20–30 minutes before serving. This allows the flavors to meld and creates a creamier texture.
- Make-Ahead Option: Keep the dressing separate if preparing ahead of time, then toss with pasta and vegetables just before serving to avoid soggy noodles.
- Substitutions: Vegan mayonnaise can be replaced with plant-based yogurt or sour cream for a lower-fat, oil-free version.
- Enhancing Flavor: Add a pinch of black salt (kala namak) if you want a subtle egg-like flavor reminiscent of traditional macaroni salad.
- Crunch Factor: Chop vegetables uniformly to ensure every bite has a consistent mix of textures and flavors.
